Grilling Season
Simple Chicken & Pepper Kababs with Local Greenhouse Peppers
Fresh, colourful and easy to grill, these chicken and pepper kababs are made with local greenhouse peppers, zucchini, red onion, lemon, garlic and a touch of local honey. They’re a simple way to use seasonal produce from your subscription box or market shop, and they pair well with rice, roasted potatoes or a fresh garden salad.
What you’ll need
2 boneless, skinless chicken breasts, cut into cubes
1 red pepper, chopped into large pieces
1 yellow pepper, chopped into large pieces
1 orange pepper, chopped into large pieces
1 zucchini, sliced into thick rounds
1 small red onion, cut into chunks
2 tbsp olive oil
1 tbsp local honey
2 cloves garlic, minced
Juice of 1 lemon
Salt and pepper, to taste
Wooden or metal skewers
How to make it
If using wooden skewers, soak them in water for 20 minutes before grilling.
In a medium bowl, whisk together olive oil, local honey, minced garlic, lemon juice, salt and pepper.
Add the chicken cubes to the marinade and toss until evenly coated. Let the chicken marinate for 15 to 30 minutes while you prepare the vegetables.
Thread the chicken, peppers, zucchini and red onion onto the skewers, alternating ingredients as you go.
Preheat the grill to medium heat. Grill the kababs for 10 to 12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are lightly charred.
Serve warm with rice, roasted potatoes or a fresh garden salad. For a sweet summer finish, drizzle with a little extra local honey just before serving.
These simple chicken and pepper kababs are fresh, colourful and easy to grill with local greenhouse peppers and seasonal produce from your market shop or subscription box.